Cooking learning adventures and gaming adventures, topped with furikake. Super adulting.
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Cooking learning adventures and gaming adventures, topped with furikake. Super adulting.
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Toast & Roast:
Georgie:
Geoff:
Geoff 0:09
And welcome back to another episode of Toast &. Roast. I'm your co host, Geoff. And as always, I'm here with Georgie.
Georgie 0:18
Sup.
Geoff 0:18
How’s it going Georgie?
Georgie 0:21
So, you said, Zelda, did you buy like the new game or whatever it was.
Geoff 0:24
Oh, right. Yeah. The the funny thing was that I pre ordered it online. And for those who don't know, when you buy games, when you buy digital versions of games, it costs more than the physical version?
Georgie 0:43
Has it always been like that?
Geoff 0:44
Yes, it's really weird because the reason why physical games costs a lot, you could chalk it up to, I don't know, the store getting a cut of the game, the cost to actually produce plastic and microchips and CDs and whatever. But then like, none of that exists for digital stores. Except that digital store is a monopoly, because no one else can sell it. So kind of get this weird spot where the, like the companies that produce it, think that, hey, we can get way more money out of this. We get get like huge margins off digital. So let's just crank it up to 11. So I pre ordered it. It was weird, because I think I pre ordered it a month ago. And they were like, okay, well, the release date was 12th. And they charged my card on the fifth. And I had pre ordered it in like mid April or something like that.
Georgie 1:54
Yes.
Geoff 1:55
Very strange, very strange. And then I stayed up till, when I, so I found out that it was going to be released on midnight 12th of May. So I stayed up until midnight just to just to play it.
Georgie 2:11
(laughs)
Geoff 2:11
Normally, I don't do this type of stuff. But every now and then it's kind of fun to like, do a midnight launch of something.
Georgie 2:17
Yeah, yeah.
Geoff 2:20
Yeah. So and at the same time, it had a really long introductory cutscene of some sort, spent like half an hour just listening to this person talk. And I’m like well, I guess I got that out of the way. So I can I can play the game. All day tomorrow. Or like, the next day.
Georgie 2:44
Yeah.
Geoff 2:45
Yeah, ignoring, ignoring my work, but not really.
Georgie 2:49
Wait, with the cutscenes. Right. I don't know if this is because I don’t really play games anymore. But they often give you the opportunity to skip, regardless of how long or short the cutscene is right? But then there are some people I think who say that you shouldn't do that with some games, because it's like super important. Like, do you have a stance on that? Or—
Geoff 3:12
Yeah. I don’t give a shit. I don't do these things for the story. Like story doesn't drive my, my—
Georgie 3:20
So you're happy to generally skip like—
Geoff 3:23
Yeah.
Georgie 3:25
Skip, skip, skip. Yeah.
Geoff 3:26
Well for this one, you couldn't actually skip it. The intro was quite restrictive. So you had to get through all the intro, but every other cutscene in the game is skippable. As far as I can tell, so far.
Georgie 3:45
Are there games where the cutscene is like important, like there's actually something in it that you should pay attention to. I feel like Nick has probably played a few. I don't know, he's played like Assassin's Creed and Red Dead Redemption. Like they feel they're more story heavy.
Geoff 4:03
Yeah, there are some times not cutscenes specifically, but like, when you talk to somebody—
Georgie 4:09
Interactions.
Geoff 4:10
Yeah, it seems inconsequential to talk to this person. But then what they tell you is important to finishing some kind of quest or some kind of objective. So I get stuck with those things where I like I talk to a bunch, I, they say, oh, you have to go to talk to this person, or there are just a bunch of people around. And I don't talk to any of them. But by not talking to them. I don't get the like the rewards because they would, some random, some random character would say, oh, you know, there's that thing up that mountain, but because I never talked to them, they never told me that there was something to find and therefore I never found it.
Georgie 4:50
Yeah.
Geoff 4:50
So I get into those situations.
Georgie 4:51
Are you a completionist when you come, when it comes to games? I feel like you're not.
Geoff 4:56
Not really, not really.
Georgie 4:57
Because like I feel like I'm a completionist in that like, you know those ones with the map that like as, map more, map becomes visible as you explore.
Geoff 5:05
Yeah.
Georgie 5:06
I was that a fucking dickhead who had to go to the fucking edge. I wanted to to the edge of the map even though it was so obvious it was just forest. I was like, I need to go to the, this forest, to get—
Geoff 5:15
You would love Zelda, you should play Zelda. That’s exact, that’s the entire game. It’s like a map that you have to reveal.
Georgie 5:20
I feel like, maybe you did, I feel like you did tell me that I would like it.
Geoff 5:23
Yeah.
Georgie 5:24
And then like talking all the people I would just be like, gotta tick them off, got to like—I dunno. Being a completionist is shit.
Geoff 5:29
Have you talked to everybody? Have I talked to you? Have I talked to you? Take a picture and just X their heads off when you talk to them?
Georgie 5:36
Yes.
Geoff 5:37
Yes, so this game would be very much your speed. And to be fair, there's some combat that that, like if you don’t like combat. But I think there's lots and lots of creative ways in Zelda that to defeat something like, you don't actually need to go up to them with a sword and stab or like figure out how to like figure out the attack patterns, you can use a bow and arrow, you can roll a boulder onto them, you can throw—
Georgie 6:02
Hah, love it.
Geoff 6:02
...anything you want at them. Like there's no rules and how to kill how to kill things. So I know my friend played most of it with a bow and arrow, like they just outright refuse to attack them close up. So they found much more creative ways to kill things. But yeah, I'm I'm the type that kind of gets distracted a lot. Specifically in this game. It's kind of really easy to walk around and like, ooh, what's that shiny thing? Oh, I want to get up to that really high point. Oh, like I need to like I think there's something cool to see there. So I'll go there. And I'll, won't finish the story. Because I just keep figuring I keep thinking, you know, this is—
Is there like a side mission or something or like you just explore?
No, just exploring, right? So they have, point, like you're at point A, and someone says, oh, the main story is at point B and then from point A to point B. There's no rules.
Georgie 7:04
All shit.
Geoff 7:05
So I'm like zig zagging, over over circling and then I’m like, oh, yeah, I need to get a cool weapon or that that thing looks really difficult to kill. So I'll just spend like an entire few weeks just trying to kill it or something like that.
Georgie 7:19
Have you played GTA?
Geoff 7:21
Yeah, I have—
Georgie 7:22
Fuck.
Geoff 7:22
Way old ones though. Like San Andreas.
Georgie 7:25
Ah, yeah. I mean, I think that's the ones I'm talking about. Like back then, that I remember I wouldn't do the missions. I also get distracted and be like, oh, let's check this shit. Let's do this.
Geoff 7:36
Let’s rob this place.
Georgie 7:37
Let's try and put multiple motorbikes in the garage and pretend to be shocked when you open it and there's like, one, or they’re all gone.
Geoff 7:46
Have you heard of the role players?
Georgie 7:50
Is it people who like they actually act like the in the game?
Geoff 7:54
Yeah, yeah.
Georgie 7:54
And they do the haircut. They do the walking just like that.
Geoff 7:58
Yeah, they chat to people and they're just like—
Georgie 8:00
Or the way, they suddenly stop when they're running. And then like, oof.
Geoff 8:04
Yeah, yeah. Cars with strangers after a party. And then they just like—
Georgie 8:08
It’s so believeable.
Geoff 8:09
It, yeah, it's so it's so random. And when you watch streamers do it, it's kind of funny. It's more funny because you know them as like, as their actual person, but they're trying to play a different person that's playing GTA. And it's even more funny because they interact with their friend group that are all other streamers. So you kind of if you're aware of everybody else's personality, and you just you recognise them and they're trying to act like different people. It's even funnier. But yeah, the, so I'll get, I'm the type to maybe get a little bit more overpowered. Kind of like how I played Hogwarts Legacy. I would like learn some powerful spells. I didn't get abra cadaver or whatever. But I wasn't bothered. But I wouldn't level up, I’d level like beyond the level that's necessary to complete the quests and then just breeze through all the quests and then like defeat the last person pretty easily. So yeah, so probably be playing that till the end of the year.
Georgie 9:20
Is it like really, is it meant to be like—
Geoff 9:23
There's just lots of things that, to do. And because I get distracted from point A to point B, it'll take it takes me ages to give, get to the actual quest. But generally, I don't think it’s a long game, you can probably power trade through the story. As soon as I finish the story, though, I'll just drop the game. I like, so what if—
Georgie 9:45
That’s the ending.
Geoff 9:45
There's 100 other things to do? Yeah, just have no point doing it anymore. But leading up to the game. I started watching a lot of people play the old one. The first Zelda game. And they're like trying to beat the game, really fast like speed running. They use a bunch of glitches to get as fast as they can from point A to point B and finish everything. And I'm like, man, that's something I'll never be bothered to do. But it's kind of fun to watch them. Like, complete the entire game in like 20 hours. When it takes months for people to do properly.
Georgie 10:30
Yeah.
Geoff 10:31
Yeah. So yeah, I got got the game, I'll be playing it a lot. Good thing it’s on the Switch. I can just pick it up. And then my partner can use the TV. So good stuff. Yeah. But that'll that'll take a lot of time. And I’ll probably not do anything else besides that. Are you doing anything for? Did you do anything for Mother's Day?
Georgie 11:10
(laughs) Dude, it's been such a chaotic month. Like we normally don't do anything. But then I think we were gonna do something. But I don't know. It's all up in the air at the moment. But I just feel like I've had because I was in Melbourne last week. It's freezing cold by the way.
Geoff 11:27
Oh yeah why were you in Melbourne?
Georgie 11:27
I went to a friend's 30th. Note, I am not that young. I will just say (laughs) most of my friends are also not as young as 30. But yeah, it's really cold down there.
Geoff 11:50
Wait, wait, so was this friend a Sydney friend and everybody just went to Melbourne for their 30th or did everyone go to Melbourne because they lived in Melbourne?
Georgie 11:57
So Sydney friend, so technically one of Nick's friends. Like as in like Nick has known this person longer than I've known them, obviously went to school with this guy. And he moved to Melbourne like I think about five years ago or something like five, six years ago. And he decided to have his 30th there.
Geoff 12:21
Yeah, so he had to, he made like, what? How many people from Melbourne, from Sydney, fly down to Melbourne.
Georgie 12:27
Yeah. See? That's the thing, right? I think it actually didn't end up being that many people because people couldn't make it like they had to work or something like that. Or they just couldn't—
Geoff 12:35
Some shit like working.
Georgie 12:39
One of them didn't have, one of them had a pretty good excuse, though, because they work like with the government. So it was kind of like, I, yeah. But yeah, we went to like a, we went to a bar, as you do in Melbourne. And then we had had tacos. Actually, what's funny is right, like because Nick had to go on a couple of business trips recently. So he's been pretty. (laughs) Actually. He went to Melbourne, came back to Sydney. And then the following day, we went back to Melbourne. Now you might be asking, why didn't he just like stay there like after his business stuff. And it's because on the day in between we had a comedy show to go to in Sydney. And this is like the same shit that happened last year when we saw like Billy Joel in Melbourne, at the MCG like at the end in December or something was we had, you know, Jimmy O Yang?
Geoff 13:35
Yeah.
Georgie 13:35
Yeah. Like we had like a Sydney show to see him and then we had to fly out to Melbourne. And then we had to come back like a week later. Oh, it wasn't a week but then we come back a week later. And then we saw The Wombats at the Sydney Opera House. By the way, it's a band. There's no, there's no animals crawling around the fucking concert hall.
Geoff 13:54
Yeah.
Georgie 13:56
Yeah.
Geoff 13:57
That’s hilarious. So what, you just went there, went to a bar and then went home?
Georgie 14:03
No, okay, so we stayed we stayed like for the, went, flew down on the Saturday. And then we just flew back on the Monday and took the Monday off work just to give us some time to chill out. Although I just feel like, you know, when people go, “oh, May is such a busy month. There's so many birthdays”, and shit, I’m like, never mind the fucking birthdays. It feels like there's just shit happening in general.
Geoff 14:26
Yeah.
Georgie 14:27
I just, I just feel like there has just been so much random stuff and someone's like, you want to catch up and I'm like, oh my god. Where do I fit this into my schedule? Because every weekend has like stuff.
Geoff 14:41
Yeah, what stuff... Oh, yeah, we went. We did an early Mother's Day thing.
Georgie 14:47
Yeah.
Geoff 14:48
Where we drove out to Dural which is—
Georgie 14:53
I know where that is.
Geoff 14:55
Like a one, like a one hour drive for me. About a one hour drive.
Georgie 14:59
And it’s one fucking road, right?
Geoff 15:01
Yeah, kind of.
Georgie 15:02
It’s the main road. Because, because when I used to work at Kumon, my supervisor like lived up there. And I think she said, she said one time, part of the road was blocked because there was something like, like an accident or something. And that meant she had to go all the way fucking around because there's only one fucking road, so she had to go all the way around and then it added like an hour to her like travel time, it like hella man.
Geoff 15:26
That’s insane, that kind of thing when we went down for the pie, and that roads closed between the two pie locations. There's just no way, like that one road was the connector between those two towns or suburbs. And—
Georgie 15:41
Shit.
Geoff 15:41
To go around, you'd have to basically drive all the way to Sydney. Do, take a connecting road and then all the way back down. Like an hour.
Georgie 15:49
Fucking sad. You think that you could just park your car, get out, walk on the side—(laughs)
Geoff 15:55
(laughs) Side of the road. Come back later find your car just stolen. But anyways, yeah, so went out there. It was pretty cold, actually. And the cafe, who which is run by a former Master Chef winner, called Larissa if anybody's following along, Master Chef. The family owns the place. And we've been there before, they serve beignets.
Georgie 16:23
Oh. Wow. Like legit?
Geoff 16:24
Like, legit beignets.
Georgie 16:25
Yep, yep.
Geoff 16:27
They're ridiculously good. I don't understand how two pieces of pastry with air in between is like that good. But it was pretty good.
Georgie 16:39
The quality of the air?
Geoff 16:40
Yeah, they pump in Mount Fuji air, like. (laughs) So yeah, beignets are pretty good. So if anybody sees it on the menu, give it a go. And you're not allergic to gluten, that you're not gluten intolerant. Then—I don't even know how to spell spell it.
Georgie 17:00
B, E, I—B, E, I, G, N, E, T.
Geoff 17:07
Oh, beignet. Yeah. New Orleans.
Georgie 17:11
Bage-nets.
Geoff 17:11
Bage-nets. Yes. So yeah, that was really awesome. Is it? Oh, these ones don't look similar to the ones that I mean, they all look quite close. But this is full. This doesn't have, there's not a pocket.
Georgie 17:28
It’s not super airy.
Geoff 17:29
So it, ours was literally a pocket.
Georgie 17:33
Wait so this is New Orleans. Maybe it's like a US like, because they're French right. So there would probably be a couple of styles.
Geoff 17:39
Are they French? Oh.
Georgie 17:41
I, wait, are they? No, I could be wrong. It just sounds French. I think—
Geoff 17:47
It’s New Orleans. I'm pretty sure that's what's—
Georgie 17:51
Oh it says place of origin, France. So—
Geoff 17:54
Oh really. Okay.
Georgie 17:55
Yeah, there's probably different types. Maybe the one you had was a bit more...
Geoff 18:02
Yeah.
Georgie 18:03
Authentic French traditional French.
Geoff 18:07
Who knows? But apparently New Orleans is pop, is famous for it.
Georgie 18:13
They have them in like Disney World or something.
Geoff 18:16
Really?
Georgie 18:17
One place in Disney World does beignets.
Geoff 18:20
But it seems like—oh, here we go. The Mickey Mouse beignets? No, this is just a recipe. Why do you need a recipe for a Mickey Mouse specific beignets?
Georgie 18:30
Disneyland pumpkin beignets, what the hell.
Geoff 18:30
Well, these ones are full like a like a big piece, like a small piece of bread, like a pretty round curved piece of bread, but ours was like, like a pocket—
Georgie 18:41
Hollow.
Geoff 18:41
Like hollow. Yes, that's it. Hollow. So this is interesting. I didn't know I didn't know there was—
Georgie 18:48
Dude I’m getting hungry. (laughs)
Geoff 18:53
But yeah, we've been watching MasterChef. So they got a lot of random stuff that people are cooking on TV now. Do you follow any cooking shows?
Georgie 19:02
No. But I did, um, I did watch a video yesterday on YouTube. I forgot who who did the video. But he was saying that a shak—shaksuka? Shak... oh my god, I'm sorry. I can't pronounce it. Shaksuka. Shaksuka is a very like student friendly breakfast to make. Because it's got, like it's pretty nutritious. He was writing it on a couple of things. So it's it's nutritious. It's got some vegetables in it and we've got protein from the eggs. And it's relatively easy to make—
Geoff 19:39
Shakshuka.
Georgie 19:40
And you can adapt it to your liking as well. And he said, he's, I think one of his criteria was, “is it fucking delicious?”, “Yes, it is”, and gave it a 9.5 or something. And he was like this is by no means like a authentic like Moroccan style that he was making but he was saying, you know, like he showed someone else's video where they were making an authentic one.
Geoff 20:04
Oh it’s vegetarian?
Georgie 20:06
Well, you can put, you can put chorizo in it?
Geoff 20:10
Put some bacon.
Georgie 20:11
Yeah, yeah.
Geoff 20:12
Oh chorizo would work, chorizo.
Georgie 20:13
Yeah, you often see it. And he was, the point he was making as well is, that you often see this in brunch places like there’s one not too far from me that does like a baked egg kind of thing. And bro. It costs like 25 bucks. And that's, you know, you can make it yourself. And you know how I told you I've been I've been cooking, like starting to cook my own stuff. Like, just with ingredients I'm most familiar with, right? Like—
Geoff 20:35
Yeah, instead of having other people cook for you.
Georgie 20:37
Yeah, no, I like I got to try it myself, yeah, FYI people—
Geoff 20:43
I’m gonna give my chef a day off.
Georgie 20:44
My long history, though, is that like, I just have never really learned how to cook until kind of recently. So this is like a coming of age thing for me, even though I totally just told everybody that I was basically 40. But like, I've been like doing different things with like eggs, with salmon, with like rice. So just like where the ingredients are pretty versatile and easy to do stuff. But now—
Geoff 21:06
Did we ever chat about this and I recommended HelloFresh or you asked me about—
Georgie 21:09
Yeah!
Geoff 21:09
...HelloFresh?
Georgie 21:10
Yeah, I think so. Something along those lines. I think you mentioned HelloFresh. Yeah.
Geoff 21:14
It got me into cooking.
Georgie 21:16
Yeah, for me, it was um, her Instagram handle is “nutrition by Kylie”. And she—
Geoff 21:23
Jenner?
Georgie 21:23
I might have—hey?
Geoff 21:25
Jenner?
Georgie 21:26
Nah, Nah, she's a, her background is Japanese but I think she's in she lives in Hawaii. And she just did a lot of very approachable, like, approachable, easy to make food that I kind of liked. That was like leaning towards like Japanese style, which is what I tend to like. But the more I like cook stuff, the more I'm like, wow, I don't I don't want to buy that. So I made like a salmon rice bowl. It's pretty fucking decent. And I'm like, if I went to buy this, it cost me like 20 bucks because salmon is like expensive when you get a don, like a rice bowl.
Geoff 22:00
Yeah.
Georgie 22:00
And you get seafood. Not just like chicken or beef or whatever, it, the price is up by like two bucks. But then I'm just thinking like, this probably cost me like $10 to make? Mm very good.
Geoff 22:12
Yeah, this is what this is what people do to save, even though you probably don't need any tips about saving. I mean—
Georgie 22:20
Frugal AF! No but yeah.
Geoff 22:20
Yeah, but that's the thing. I think every time every now and then we look at the grocery bill and it's like X amount of dollars. And then um, we’re like, oh no, it looks like a lot of money. And then you just break it down to how many meals like this, this shop has given us and you're like okay, so—
Georgie 22:38
It’s alright.
Geoff 22:38
Every every meal is like less than $10 or something like that. Which is pretty pretty good. I don’t—talking about budgeting or something like that with my family and my dad's just like what’s that a budget about like groceries? You need to eat, that's this is the no, no...
Georgie 22:56
Yeah.
Geoff 22:56
You can't, like what, you shave a couple... What, you just don't buy the food that you need to eat? It's... you cut out other stuff like eating out.
Georgie 23:05
Yeah. Although, I don't know, like if you see like two bags of rice, and one of them's cheap, but we did talk about the bulk thing though.
Geoff 23:12
Yeah, bulk, I got no space for bulk man.
Georgie 23:14
Like, do you buy the cheaper one?
Geoff 23:17
It depends on how much I care about that ingredient tasting good. I think, what was it, we were looking at, can't remember what it was, but like, ah so okay, should we get the more expensive one or the cheaper one? And I was like, it's just pasta or something like that just get the cheaper on. The most, more expensive pasta is not going to taste that much better than the cheap pasta.
Georgie 23:42
Yeah.
Geoff 23:42
At least not at Woolies, go to Harris Farm or something like that. Pick up some egg noodles.
Georgie 23:47
Yeah, so like, I buy my eggs from the, from the Coles because I know that the like, the more independently grocery whatever is gonna be a bit more expensive. And I do end up going to Coles for most of my stuff anyway.
Geoff 23:59
Yeah, I prioritise time and convenience. So if I could buy everything there, and it would be much more convenient, worth my time, therefore worth my dollar. Instead of I think we there's a there's a YouTuber that we watched recently have been watching. She goes around to all of the stores. She just just naturally memorises all the prices for things, she’ll—
Georgie 24:18
What!
Geoff 24:20
Pick up like a capsicum and say, oh my god, this thing was like $4 at Coles, $3.80 at Aldi, $2.70 here, okay, it's cheap. So, I'm like, my god what if you have you had to go back?
Georgie 24:42
Yeah, you have to travel but before you figure that out, right?
Geoff 24:45
Yeah.
Georgie 24:46
Like what if you've gone to four of them and the first one you went to was the cheapest, and what if it was cheaper by a long shot, right? What if it was like $2 versus four.
Geoff 24:56
It's classic, like parents who just buy it because it's cheap. You know, it doesn't matter if you didn't have to buy it, it's on sale.
Georgie 25:03
Okay, but I have done that sometimes. But it's usually stuff that I would eat. So maybe it's like, smoked salmon, for example. And I noticed it's like 20% off, I will eat it anyway, even if I wasn't planning to buy it initially, but because I'm like, 20% off smoked salmon, which is usually quite expensive, is pretty good. So I'll just be like, well, I passed it in the shops, and you know, I might as well get it while it's like cheaper because I will totally eat it.
Geoff 25:35
Yeah, yeah. But like, batteries. Hey, these batteries are on sale. Do you need batteries? I'm just gonna buy them
Georgie 25:44
I think like back to what your dad was saying. Right? Like, if it's food and like, you need to eat, right? So—
Geoff 25:51
Maybe don't buy five boxes of cereal. Like you don't have to get ice cream. Like necessity food is like—
Georgie 25:58
Yes.
Geoff 25:58
...what he means.
Georgie 25:58
Yeah, if you pass it and you see it's like cheap and yeah.
Geoff 26:04
We’re, we’re—
Georgie 26:04
Like instant noodles.
Geoff 26:06
Yeah, we're really bad at the whole expiring thing, like a bunch of vegetables always go off on us. Just have to fine tune the—
Georgie 26:14
Yeah, are you talking about fresh, like fresh vegetables. Like—
Geoff 26:17
Yeah, like we have a recipe. And we don't cook that recipe fast enough. The ingredients just like die before we get to the recipe.
Georgie 26:26
Yeah, I've had that before. And I don't like it. So I kind of avoid, I know, this is bad because like, I kind of avoid buying too much fresh produce. And I sometimes end up buying like steamed vegetables that you just like, do up in the, on the stove or whatever.
Geoff 26:45
That's pretty good.
Georgie 26:45
But then it’s plastic waste, so it depends. But I always, I always—and I think it's because I grew up like with my mum being like, “don't waste food” kind of thing. I always feel terrible when I waste any kind of food. Saying, that, like that said there's a fucking expired butter in our fridge that I realised the other day, but I also don't even use the butter, I think it was mostly Nick.
Geoff 27:09
Yeah, the other thing is that I also kind of prioritise the size of the things over the dollar. Like I would pay more for a small—
Georgie 27:19
For a smaller apple than yeah—
Geoff 27:19
...for a smaller, like tub of, I don't know peanut butter or something like that. Or if if the amount of, I don't know we bought diced pumpkin or something like that, like if we only need—
Georgie 27:24
But how often are you going to eat it.
Geoff 27:35
Yeah, if we normally eat 150 grams for like the exact recipe and it costs more to get less instead of bulking, like two kilos.
Georgie 27:45
Yep.
Geoff 27:46
I would I would 100% go for the less just so I don’t have any waste.
Georgie 27:51
Yeah me too. Yeah.
Geoff 27:53
Yeah, so is that it? So salmon, eggs, and rice is like what you've been cooking?
Georgie 27:59
Pretty much. I do. Yeah, kimchi. I don't cook the kimchi but I buy the kimchi.
Geoff 28:06
I actually have a really classic. Classic for me. Salmon, salmon, egg and rice dish.
Georgie 28:14
Nice. I've also been making omelettes.
Geoff 28:18
Oh yeah.
Georgie 28:18
So that's fun.
Geoff 28:20
We got buttermilk for this one. This one dish. They had a sauce which is like thyme and buttermilk. Like and you have to buy it in 600ml. So it's like what do you do with the 500 other mls? Well make buttermilk pancakes, so we had to then double the amount of eggs we're going to buy. So that I can I can get buttermilk, make buttermilk pancakes.
Georgie 28:47
Oh yeah, nice.
Geoff 28:49
This doesn't have egg in it, but I do I used to do this very often.
Georgie 28:53
Did you buy furikake?
Geoff 28:55
Yeah, yeah.
Georgie 28:56
Furikake is the best, I would just, I would like just sprinkle it all over my rice.
Geoff 29:00
Yeah.
Georgie 29:01
Douse that shit.
Geoff 29:01
Sprinkle it over everything.
Georgie 29:03
Also making your own miso soup. If you just get the paste and you get like the wakame and the other stuff.
Geoff 29:09
Actually, we have some miso that's got like 10 days left of its life and I'm like um,, we should probably glaze something in miso or like make a soup.
Georgie 29:17
Just eat it out of the—
Geoff 29:19
Eat it out of the pack.
Georgie 29:20
Dude I've never understood like how people go eat like for example, peanut butter or whatever out of the jar.
Geoff 29:26
Oh, yeah.
Georgie 29:27
Like I may have done on occasion but I'm just like, that's kind of weird and gross.
Geoff 29:33
Well, actually, my my partner likes to scoop like, like Biscoff and stuff but and like peanut butter out of the jars. But the she hasn't. She hasn't done it since moving in. Which I guess is like, I don't know.
Georgie 29:51
But do you eat peanut butter?
Geoff 29:52
No it’s just like a—no I don't.
Georgie 29:53
Because like Nick is allergic to peanuts, so I don't even put it in the house. So it's not even in here.
Geoff 30:00
I mean, like, it's just, it's just without bread, right? It's just like, like if you put it in a bowl and then you ate out of the bowl is that less weird than scooping out of the jar?
Georgie 30:10
No, I guess I guess I'm just, something that I don't do. No judgment on people who do. I just never really do that.
Geoff 30:16
Yeah, I mean, if it's your own jar of peanut butter, and you're just eating it for yourself.
Georgie 30:21
See, I do that with ice cream because I eat dairy free ice cream.
Geoff 30:24
You eat ice cream out of the, out of the tub?
Georgie 30:27
It's not a tub. It’s mostly a container because I get like dairy free. So it's always a bit more expensive and smaller, and I'm the only one eating that shit.
Geoff 30:34
So there you go. The same thing with peanut butter, right?
Georgie 30:37
Yeah. Yeah.
Geoff 30:38
It is kind of gross if like you come from a family like ours, like your siblings are eating it out of the eating out of the shared tub of peanut butter. You're like, okay, that's, that's kind of gross. So I have this dish. It's it's literally salmon, rice and some bok choy. And I aligned it perfectly into like a rectangle like arrangement. This used to have egg in it, but I did it every few. Every few months, I would do a different arrangement of it. When was this one? The, 134 weeks and then the other one was 99 weeks.
Georgie 31:16
(laughs) This is how much Geoff uses Instagram, everybody.
Geoff 31:21
Yeah. I remember when I first started talking to my partner before we started dating, we would chat and I'd say oh yeah, I did that thing. And then she'd ask when. Then I had to scroll through my Instagram to tell her when I did the thing. Because Instagram is how I understand—
Georgie 31:38
Time.
Geoff 31:38
Time and space.
Georgie 31:40
Yes.
Geoff 31:43
Oh, I oddly enough do not have that many pictures of that single... Wait, did did I delete them? I think I have more on my phone—
Georgie 31:52
I just find it so funny. That that plant on your—I’m pretty, I'm pretty sure this was like five years ago.
Geoff 31:59
Yeah for people who don't know I had a like a like a weed growing out of the drain on my balcony. I took a progress shot. Man, it turns, turns freaking huge. And I think we have another one. What's it? I think I named it something because it came out of the sink—
Georgie 32:20
Did you leave it?
Geoff 32:21
...called it like Sam or something, or Sally?
Georgie 32:23
Because we've got what? I can't really see it now. But Isn't it bad? Is it like a weed?
Geoff 32:30
Well, yeah, my dad freaked out. He was like, you need to get rid of it as soon as possible because the roots will get into like the cracks in your balcony and then it will destabilise your balcony and the whole thing will—he got really apocalyptic.
Georgie 32:48
Do you still have it then?
Geoff 32:49
I think we have a new one. I pulled this up put the one out like the one that was 57 weeks ago, out, and then. And then I think we have a new one growing.
Georgie 32:59
Because you could totally have just put it in a pot and like—
Geoff 33:04
Oh no, I'm not gonna keep it.
Georgie 33:06
But but but—nah.
Geoff 33:08
We thought about it actually, we went to IKEA, found the cheapest pot, and my partner was like, we're not spending $13 on keeping that weed alive. We just left it. But of course you can go to Kmart or something and it'd be probably cheaper.
Georgie 33:21
Okay, the funny thing is like IKEA. I bought like I was in there once and I bought a little snake plant like little succulent.
Geoff 33:28
Yeah.
Georgie 33:28
Cos we were buying some other stuff as well. And for some reason amongst all the other sad looking fucking succulents there, this one I just felt like, quote, unquote, rescuing. And it cost me like four bucks. And I was like, well, I guess I need a pot for this. And I think I bought one that was like seven bucks. But—
Geoff 33:47
Wow.
Georgie 33:48
And this was like, was it like one and a half years ago or something? Since then, the mother plant like grew another one. And then I put that in a new plant. And then it did it again. And then, and then now it's doing it again, so it's like turning into four little succulents in my sill. So—
Geoff 34:07
That’s kind of nice, they’re succulents though.
Georgie 34:09
Yeah, so they’ll be lasting a while I guess.
Geoff 34:14
There'll be remembered Oh yeah, so So I thought I put the egg with the salmon but apparently it, that's wrong. I did a teriyaki chicken egg bok choy and rice combination for a really long time for for lunch, and I arranged it like like that—
Georgie 34:35
Like a proper bento.
Geoff 34:37
Like a proper bento.
Georgie 34:38
Shieet.
Geoff 34:38
So I rolled I rolled the egg into into a rectangle piece. And like, they make it look so easy in on on YouTube with a what is it? Tamagoyaki.
Georgie 34:51
Yeah.
Geoff 34:53
So yeah, this is like an earlier edition. Like before I started plating my stuff. Just bunch of rice with a salmon on top and some egg on the side. So yeah, used to do that a lot. So you're on the path.
Georgie 35:08
Yes.
Geoff 35:10
You're on the path. Next is HelloFresh. And you just go get wild with the random ingredients. Although it's more like HelloStale.
Georgie 35:20
Like, yeah. Are they like even really... like, like, don't you think I'm better off just walking to my local thing and buying stuff? Or is it more that HelloFresh helps you like, explore a little bit because—
Geoff 35:34
Yeah, kind of—
Georgie 35:35
Because my thing is like a fucking hate cutting up like onion, cutting up vegetables.
Geoff 35:41
Well—
Georgie 35:41
Like, I really don’t love it.
Geoff 35:43
I guess they don't cut the vegetables up for you. So I guess it doesn't really benefit you that much. But it does they do give you as close to the amount that you need for the exact recipe.
Georgie 35:55
Okay, well, that's a good thing, because then there's like, no wastage, I guess.
Geoff 35:58
The other thing is that they're, they have specific spices and stuff that like combination spices that only exists for HelloFresh. And sometimes they're like, pretty good. And I got really into, you know, the quesadillas and the, and the enchiladas and stuff. Because HelloFresh used to have a like, has a lot of those, those type of recipes. To be honest, like every HelloFresh recipe, you can kind of tell. Like my sister would tell me what she had for dinner, or what she was making for dinner. And I'd say that's a HelloFresh, like, you can almost pinpoint, because they love doing this whole thing. Like maybe some pine nuts in this in the salad or, or, like using mustard in some way. So like the crumbs, and you know, sweet potato chips.
Georgie 36:54
So they have a style?
Geoff 36:56
Yeah, sometimes. Yeah. So it's it's very styled.
Georgie 37:02
You reckon I could just look at these, and then just do it myself without like having to subscribe.
Geoff 37:07
You could except they don't give you the amounts.
Georgie 37:11
(laughs) Rude.
Geoff 37:12
Yes, you just have to get the amounts.
Georgie 37:13
Right. Okay, that's a little bit tricky. I'm not I'm not that like masterful, obviously.
Geoff 37:20
Yeah, I don't know. Cooking is a bit, I always try to go on a on a recipe. My partner likes to experiment off recipes, I'm starting to get to the point where I would just throw seasoning in there—
Georgie 37:37
To see how it tastes?
Geoff 37:38
See how it tastes and not like worry too much about—
Georgie 37:41
I think it’s good to have a bit of both maybe, like you can have a recipe but then like adapt it or like, guess or try something new without looking it up?
Geoff 37:51
Yeah, we've been bulking like we've been trying to double and bulk some recipes. And ingredient amounts don't necessarily add up when you buy it from the store. So after some time, I guess I've gotten at least good enough to understand, like, if we make if we're using this much protein, and this is the sauce, it might be okay to just have a bit more protein. Because like—
Georgie 38:15
Yeah.
Geoff 38:15
You don't necessarily need all the sauce to cover all the protein.
Georgie 38:20
Yeah.
Geoff 38:21
Or there's enough sauce to cover more than just what they recommend and the recipe. So yeah, it's it's a whole new game ballgame when it comes to bulk, bulk cooking. Severely underestimate how many containers I have, severe, severely underestimate how many pans need to be on the stove whilst doing it because you can't just shove it all into a pan.
Georgie 38:44
Yeah. I don't think I could do that. Like I think like, I always eat, I often eat depending on my mood and what I feel like eating and so if I've got something I've already cooked, I'll just be like, oh, fuck, no, I just feel like something else.
Geoff 38:58
Yeah, we cook a lot of different meals. So like my partner's quite, not, quite the same that she likes to eat things that she feels like eating. But because we've cooked four fairly different meals, the bulk, we have four meals, so the different combinations help. But you're right, it takes that, so it's a lot of work. But hey, we kind of, it's kind of good not to have to think about cooking or what to eat.
Georgie 39:32
Yeah, I think that's why I've picked like versatile ingredients as well that I can make a bunch of different things and, like I can put salmon in different things. If I buy a whole pack, then like one time I'll eat it with like noodles, another time I'll eat it with like rice.
Geoff 39:47
Salmon 10 ways.
Georgie 39:49
Yeah. And then I can also put a different marinade on if I want or whatever. And then same with just rice like you can do 10 million things with rice. So there you go.
Geoff 40:00
Yeah, I used to do a lot of chicken like—
Georgie 40:01
Like did you buy the whole chicken? And then—
Geoff 40:07
I, no I don't do whole chickens.
Georgie 40:09
Buy raw?
Geoff 40:10
Unless I get whole chicken, whole roast chickens.
Georgie 40:13
Yeah, I do that.
Geoff 40:14
I did a lot of jaffles back in the day.
Georgie 40:17
Nice. I did like lots of like salads and stuff and like other things that you can just put, like wraps and things like that.
Geoff 40:26
But for like butter chicken I used to try, I used to bulk butter chicken. And it's just like a sachet full of like the sauce ingredients and—
Georgie 40:36
Spices?
Geoff 40:36
Yeah. And then you buy the chicken breast meat and you cut that up and then you just cook it together.
Georgie 40:43
Easy.
Geoff 40:43
So yeah, but I got to a point where I was making so much of it. I, that was a point where I learned how to cook chicken to like, the, like a couple seconds before, like, a couple of seconds after it's like cooked. Like—
Georgie 40:58
Oh, so you got like the perfect, and then it tasted like really fucking like—
Geoff 41:01
Like, like there's a so like, just just on the line of raw, uncooked chicken and a cooked chicken.
Georgie 41:11
Nice, yeah.
Geoff 41:12
It kind of, is kind of sometimes scary, because I'll eat it. And I'll question whether or not I actually cooked it. And then I'll put it back on the pen.
Georgie 41:19
But it's cooked. Like it tastes good, right? Like, when it's not bone dry or whatever.
Geoff 41:24
Yeah, and then I microwave it the next day and then it goes bone dry.
Georgie 41:28
Oh no, sad. But yeah, I got to that point with salmon as well. Like I learned how to, like handle the heat and stuff so that it's like not fucking dry. But it's not like I have some raw bit in the middle.
Geoff 41:41
I need to get back to figuring out salmon because these days every time I do salmon, I'm like, oh, it's it's kind of burning. So I'll take it off and it’s fucking raw in the middle.
Georgie 41:51
Oh I think—
Geoff 41:53
Cut it open...
Georgie 41:53
I think the way it worked for me is like to actually keep the heat pretty low. Like while I'm still learning to get the hang of it.
Geoff 42:00
True.
Georgie 42:00
To never let the pen get too hot. And then you can just kind of watch it slowly cook and then you flip it or move it or whatever.
Geoff 42:09
Yeah, I saw some kind of chef they like push the salmon to like the side of their, their pan and where it's like coolest.
Georgie 42:18
Yeah.
Geoff 42:18
And then they just let it sit there. I should go back to do that. Completely forgot how to cook salmon. Yeah, it's always it's always a bummer when you cut something open. But, and it's, it's raw.
Georgie 42:28
It's the worst one it's chicken because like you can get fucking salmonella.
Geoff 42:32
Yeah, it's funny you don't get salmonella from salmon.
Georgie 42:36
Ha ha. Bad joke.
Geoff 42:39
And on that note, tie, wrap this uncooked episode up. So you can follow us on @toastroastpod on Twitter.
Georgie 42:53
You can find our episodes on Apple Podcasts, Spotify, wherever you find your podcasts. And the big Hello Fresh box.
Geoff 43:02
Yeah.
Georgie 43:02
Not coming to my door, though. Probably yours.
Geoff 43:06
Do it every now and then. Yeah. New episodes every Monday. So...
Georgie 43:11
See you next week.
Geoff 43:13
Bye.